Tuscan biscotti

Yield: 1 Servings

Measure Ingredient
½ cup Whole almonds
⅓ cup Butter
¾ cup Sugar
2 Eggs
1 teaspoon Vanilla
¼ teaspoon Almond extract
1 Rounded tsp. of grated
Orange zest
2¼ cup Flour
1½ teaspoon Baking powder
⅛ teaspoon Nutmeg
¼ teaspoon Salt

Preheat oven to 325. Place almonds in shallow baking pan & bake until golden, 8-10 minutes. Let cool. In mixing bowl, cream butter & sugar until fluffy. Beat in eggs, vanilla, almond extract & zest. In a separate bowl, combine flour, powder, nutmeg & salt. Add to creamed mix. Cut almonds in half & fold in. Divide dough in half. Place on a greased & floured baking sheet & form into two logs about ½" high, 1½" wide & 12" long, spacing them at least 2" apart. Bake 25-30 minutes or until golden. Transfer from baking sheet to a rack. Let cool 5 minutes. Place log on cutting board & with a serrated knife, slice diagonally at a 45 degree angle into ½" thick slices. Lay slices flat on the baking sheet & return to the oven for 10 minutes, turning over halfway through cooking, to dry slightly. Let cool on rack. Store in a tightly covered container. After cooled they may be double wrapped & placed in freezer for six months.


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